SPINACH LASAGNE

19.10.2008 | Author: Cook | Posted in Pasta
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SPINACH LASAGNE


Servings: 4
Ingredients: 

  • 1/2 lb LASAGNE NOODLES
    • 

  • 1 lb RICOTTA
    • 

  • 1 c  MONTEREY JACK (1/4 LB)
    • 

  • PARSLEY, FRESH
    • 

  • 1/2 c  PARMESAN; GRATED
    • 

  • 20 oz SPINACH, FROZEN;
    • 

  • - THAWED AND DRAINED
    • 

  • SAUCE, YOUR FAVORITE
    •

COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF
UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE.
COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 OF THE
MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE
CHEESE MIXTURE, THEN
THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP WITH
THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE DOESN’T
STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE 20 MINUTES
MORE. ~ ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.

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